Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Salmon w Olive, Parmesan & Brioche Crust

salmon with olive parmesan and brioche crust

 

Ingredients:

2 garlic cloves, roughly chopped

100g brioche or soft white bread, torn

2 lemons, zested

2 t fresh thyme leaves

¼ C chopped green olives

1 ½ C finely grated parmesan

20g butter, softened

1/3 C olive oil, plus extra to drizzle

4 x 160g pinboned portions, skin off

400g potatoes, chopped

¼ C cream

Salt & white pepper

Steamed green beans & lemon wedges, to serve

 

Method:

  1. Put garlic, brioche, lemon zest, thyme, olives and 1 C of parmesan in a food processor and blitz until finely chopped. Add butter and 2 T of the oil, then season and pulse until the mixture resembles small crumbs. Set aside.
  2. Season salmon then place on a lined baking tray. Press crumb mixture on top, then cover and chill for 30 minutes.
  3. Preheat the oven to 200°C. Cook potatoes in a saucepan of boiling, salted water for 10-12 minutes until tender. Drain, then mash. Beat in cream and remaining 2 tablespoons oil, then stir through remaining ½ C parmesan. Season well and keep warm.
  4. Drizzle salmon with oil and bake for 8-10 minutes or until crust is golden and the fish is almost cooked through. Serve with mash, beans, and lemon wedges.

 

Serves 4.

Recipe adapted from taste.com.au

 

To order salmon for this recipe, click here!